When I left for my trip a few weeks ago; I forgot to do a little bit of critical house keeping. I forgot to throw away any left over milk, and get rid of left over fruits and veggies– which all went bad before I got back. All except the bananas, which for this recipe, it is critical that they are over ripe.
Over ripe refers to the condition in which the food is past its peak prime, but before it is rotting (a definition I used to have trouble with in the past). You can make this recipe a variety of ways; and I recommend adding your favorite toppings, such as raisins, cranberries, anything– go nuts (mind the pun). Feel free to make mini cakes or an entire loaf – just adjust the baking time accordingly.
[makes 12 mini-cakes; or one loaf]
- 2 cups – all-purpose flour
- 1 tsp – baking soda ( a suitable substitute for baking soda is baking powder; you usually need to triple the amount of what the asking quantity of baking soda is; so in this case, substitute 3 tsp baking powder)
- 1/4 tsp salt
- 1/2 cup butter – room temperature
- 1/2 cup brown sugar – some recipes call for more, but I find that it gets to sweet, over-ripe bananas are already super sweet
- 2 eggs
- 3-4 large, over ripe bananas; mashed
- 1/2 cup chocolate chips (optional)
- 1/2 cup walnuts (optional)
1. Pre-heat oven to 350′C. Lightly grease a muffin pan, or line with cupcake liners.
2. In a large bowl, cream butter and sugar. Add eggs, and mashed bananas, mix until well blended. In a separate bowl, sift all-purpose flour, salt, and baking soda, and combine into banana mixture. Stir until the ingredients are moist; but be careful not to over stir.
3. Pour batter into pan, and bake for 45-60 minutes, until golden brown, and a toothpick inserted into the center comes out clean.